Prep Time: 30 minutes
Cooking Time: +- 1 hour 45 minutes
Serves: 6
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Chicken a la king pieA pot of creamy chicken a la king topped with puff pastry and baked to perfection. Next level nostalgia. What’s not to love?

Chicken a la king Pie
Ingredients:
1 medium free range chicken
2 sticks(with leaves) celery, roughly chopped
5 bay leaves
1 sprig fresh rosemary
1 t dried thyme
3 cups prepared chicken stock
3 T (45 g) butter
1 onion, finely chopped
2 medium carrots, peeled and diced
1 small green pepper, finely chopped
250 g brown mushrooms, thickly sliced
1/2 C dry white wine
50 ml( 3 T plus 1 t) cake flour
1 C reserved chicken stock(from cooking liquid)
1 c (250 ml) sour cream or cream – I personally love the flavour of sour cream in this dish
1 C frozen baby peas
Salt and pepper
400 g frozen puff pastry, thawed out
1 egg, beaten

Method:
Place the chicken, herbs, celery and stock in a large heavy based pot, cover and simmer gently for 45 minutes to 1 hour or until chicken falls off the bone.
Remove chicken from the stock, allow to cool. Remove all meat from the bones and tear into bite size pieces. Discard the bones and skin.
Strain the stock and set aside.
Preheat the oven to 200°C.
In an oven proof deep pan or shallow pot. Heat the butter and sauté the onion, carrot and green pepper until fragrant and softened. Add the mushrooms and fry until almost cooked. Now add the wine and allow to reduce slightly. Add the flour and stir in the cup of reserved stock and sour cream. Simmer uncovered until thickened (should only take up to 10 minutes).
Add the peas and shredded chicken and allow to heat through for a few minutes.
Season with freshly ground salt and pepper. Allow to cool for 15 minutes.
Arrange the pastry snug over the cooled filling. Make a cross incision in the center to allow the air to escape. Brush with beaten egg and for a personal touch, use leftover pastry to decorate.
Bake for 25 – 30 minutes or until pastry is puffed and golden.
Serve with a seasonal salad on the side.
TIPS:
Freeze left over stock in ice trays and use for soups and sauces.
For good old chicken a la king, add another cup of stock for more sauciness and serve with fluffy white rice.

AMC Cookware chicken

About The Author

Food consultant, recipe developer and stylist.

3 Responses

    • Carey Erasmus

      Good day Hazel, wonderful, thank you. Please click “contact” on menu bar. There will be an option to subscribe (add your details). Kind Regards, Carey.

      Reply

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